Autor: Rahaman, E.H.M.S.
- Development of Nutrient Rich Value-added Biscuit through Incorporation of Orange-fleshed Sweetpotato Puree
- SUITABILITY ASSESSMENT OF ORANGE FLESHED SWEETPOTATO VARIETIES AT NORTHERN REGION OF BANGLADESH
- Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
- Potato production under zero tillage with rice straw mulching as a promissory technology to diversify rice-based systems in Southwest Coastal Bangladesh
- Field performance of sweet potato varieties in saline zone of Bangladesh.
Autor: Heck, S.
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- Improving Nutritional Content of Bakery Products by Using Orange-Fleshed Sweet Potato Puree
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